How To Make Tasty Vegan Avocado Chocolate Mousse

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This is a recipe collab we did with our mate Laura Miller from Raw Vegan Not Gross on one of our LA trips.

If the thought of avocado in a dessert is making you screw your nose up in disgust,  then that’s even more reason to give this a go. The avocado makes the perfect creamy base and it’s packed full of nutrients. We’ve chosen to sweeten this recipe with stevia, which means this pudding contains zero sugar. In fact, it’s so flipping healthy you could eat it for breakfast.

Ingredients

  • 2 Avocados
  • 1/2 cup cacao/cocoa powder
  • 3 tablespoons coconut oil
  • 1 teaspoon stevia or maple syrup
  • 1/2 teaspoon balsamic vinegar
  • 1/2 teaspoon noma shoyu/soy sauce
  • pinch of sea salt

Instructions

  • Add a good lug of oil to the frying pan and fry the red onion and garlic over a medium-low heat until softened and golden. Add the cumin and coriander powder, then stir and cook for another minute.

  • Add broccoli and kale to the pan and cook for 3 minutes until wilted and tender, then add lemon juice, rind and cook.

  • Add the spinach and peas, season with salt and black pepper, then stir and cook for a further 2 to 3 minutes, or until the spinach has wilted.
  • Crack the eggs into the pan and leave to cook for 2 to 3 minutes, then pop a lid on to steam the tops. Season the yolks with salt and pepper.

  • Pick and roughly chop the mint leaves and dill, then sprinkle over the eggs. Add a dollop of greek yogurt, sliced avocado and sliced chili. Serve straight away.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

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